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Lukes Episcopal Church Recipes Table of Contents

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Blue Cheese Biscuits Breakfast Shakes Champagne Cake Chicken Tetrazzini Crab Imperial Double Chocolate Mint Brownies Salmon Cakes with Garlic Cheese Grits Two Bean Chili Veggie Bars

2 3 4 5 6 7 8 9 10

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Blue Cheese Biscuits (contact Lynda Davies) 1 cup blue cheese cup soft butter 1 cup flour cup chopped nuts (walnut or pecan recommended) Cream cheese and butter. Add flour and nuts. Take 1 teaspoon of mixture and form into soft ball. Roll ball inn some finely chopped nnuts. Bake @ 350oF for 15-17 minutes.

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Breakfast Shake (contact Laura Massie)

*recommended by a nutritionist at Bath County Community Hospital *

cup of skim (low-fat milk; try So Delicious Coconut Milk unsweetened) 1 to 2 scoops protein powder (try Gin Soy) to 1 full banana cup. frozen or fresh berries to 1 tablespoon of flaxseed oil 1 tablespoon chia seeds Blend well and drink entire shake General Eating Habits Eat every 3-4 hours Dont eat anything past 8 p.m.

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Champagne Cake (contact Laura Massie) Prep Time: 20 minutes Cook Time: 35 minutes Level: Easy Serves: 6 servings Cooking spray 1 box (t-pound 2 1/4-ounce) moist white cake mix 1 cups extra dry Champagne 1/3 cups vegetable oil 3 large egg whites 1 can whipped white frosting teaspoon Champagne flavoring Silver mini disco balls, optional Silver Dragees, optional, if available in your area Silver edible glitter, optional Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray. In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely. Empty the frosting into a sma Ii bowl and add the Champagne flavoring. Stir to combine and set aside. To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using. Cook's notes: Champagne flavorinq and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.

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Chicken Tetrazzini (contact Lynda Davies) 1 cup almond slivers 2 tablespoons butter 8 ounces Angel hair spaghetti (broken into 3 lengths) uncooked 5 cups cooked chicken (or turkey) diced 2 10 ounces cans cream of mushroom soup, undiluted 2 teaspoons Worcestershire sauce teaspoon nutmeg 1 cup mayonnaise cup sherry cup whipping cream cup Parmesan cheese, grated Preheat oven to 350oF. Toast almonds in butter and reserve. Cook spaghetti by package directions. Drain well and place in a greased shallow 9 x 13 casserole. Spread chicken over spaghetti. Sprinkle almonds over chicken. Combine soup, Worcestershire sauce, nutmeg, mayonnaise, sherry, and creams and pour over top, cover evenly. Sprinkle cheese evenly over sauce and bake in a 350oF preheated oven for about 30 minutes. Serves 10-12 (can be made a day ahead and refrigerated).

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Crab Imperial (contact Lynda Davies) 1 pound white crabmeat (cook in lumps) 1 egg well beaten cup mayonnaise 2 tablespoons half and half 2 tablespoons capers teaspoon salt teaspoon pepper cup Parmesan cheese, grated Mix all but cheese. Put into a greased 1 quart dish to bake. Sprinkle cheese on top. Bake at 350oF for 25 minutes. Can be served with rice as an entre or in a chafing dish with crackers. Services 6 as an entre.

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Double Chocolate Mint Brownies (contact Laura Massie) These brownies are delicious and ridiculously easy! If you want to use a mix, cut the icing recipes in half (the icing will be thin on a 9" pan of brownies, but I kind of like it better that way). The Ghirardelli brownies with chocolate syrup are excellent ...moist and gooey. Heat oven to 350oF. Combine and mix well: 1 cup flour, sifted 1 cup sugar 2 cup butter, at room temperature 4 eggs 1 cups chocolate syrup Bake in a greased 9 x 13 pan for 25-30 minutes. Cool completely before frosting. Mint Frosting Mix well and spread over brownies: 2 cups confectioners sugar, sifted 1 cup butter, at room temperature 1 tablespoon water 1 teaspoon mint extract 3 drops green food coloring Chill to make the icing firm. Chocolate Glaze Melt 6 tablespoon butter and 1 cup semisweet chocolate chips and spread over brownies. Refrigerate until chocolate is hard. For a nicer finish, use an offset spatula to spread the icing.

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Salmon Cakes with Garlic Cheese Grits (contact Lynda Davies) Salmon Cakes 1 large can (16 ounces) pink salmon (remove bones and skin) 1 egg, beaten 1 small (5.3 ounces) can evaporated milk 1 small onion, finely minced cup green pepper, finely minced teaspoon teaspoon pepper 3 to 4 slices fresh bread, torn into small bits 1 cup all-purpose flour Oil to fry cakes in a 10 skillet Drain and pick over salmon. In a large bowl, mix together all ingredients except flour and oil. Shape into hamburger size patties about inch thick. Dip into flour and fry in oil over medium heat until lightly browned. Drain in paper towels. Serves 4 to 6. Baked Garlic Grits 1 cup quick grits 3 cups water teaspoon salt cup butter 1 roll garlic cheese 2 eggs, add milk to make 1 cup Cook grits, water, and salt together until thick, stirring. Add butter and cheese. Put eggs in a measuring cup and add enough milk to make 1 cup. Beat well and add to grits. Bake 45 minutes at 325oF in a 1 quart casserole dish. Serves 6.

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Two Bean Chili (contact Linda Vinson) 1 lbs. ground beef chuck pound ground pork 1 pound onions, chopped 1 large garlic clove, chopped 1 red pepper, diced 1 green pepper, diced 1 yellow pepper, diced 28 ounces can plum tomatoes, coarsely crushed 6 ounces tomato paste 1 cup beef broth cup chopped pickled jalapeno peppers cup chili powder 2 tablespoon light brown sugar 1 teaspoon ground cumin 1 teaspoon salt teaspoon cayenne pepper 15 ounces kidney beans , rinsed and drained 15 ounces pinto beans , rinsed and drained Brown the beef and pork in a large pot; drain off excess fat. Add onions and garlic; cook until onions and garlic are tender, about 5 minutes. Add bell peppers, tomatoes with their liquid, tomato paste, beef broth, jalapeno peppers, chili powder, sugar, cumin, salt and cayenne pepper. Cook uncovered, stirring occasionally, over medium heat until thickened, 25 to 30 minutes. Add beans and cook, 5 minutes longer. Serve with sour cream and shredded cheese. Makes 8 servings.

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Veggie Bars (contact Laura Massie) 1 can of Crescent rolls 8 oz. cream cheese 1 teaspoon. garlic powder 1 cup Chopped broccoli 1 tablespoon dill weed 1 cup mayonnaise 1 cup shredded carrots 2 cup shredded cheddar cheese Directions: spread out Crescent rolls on lightly greased cookie sheet. Bake (375 degrees Farenheit) for approx. 10 minutes. Remove from oven. Let cool. Then, mix cream cheese, garlic powder, dill weed, mayo and 1/c shredded cheddar cheese together in a mixing bowl and spread evenly across baked crust. Next, add chopped veggies and top with remaining cheddar cheese Refrigerate a few hours or overnight and serve after cutting to desired portions.